Edible mushrooms are the fleshy and ediblefruit bodies of several species of macrofungi (fungi which bear fruiting structures that are large enough to be seen with the naked eye). They can appear either below ground (hypogeous) or above ground (epigeous) where they may be picked by hand.[1] Edibility may be defined by criteria that include absence of poisonous effects on humans and desirable taste and aroma.[2][3]

Edible mushrooms include many fungal species that are either harvested wild or cultivated. Easily cultivatable and common wild mushrooms are often available in markets, and those that are more difficult to obtain (such as the prized truffle and matsutake) may be collected on a smaller scale by private gatherers. Some preparations may render certain poisonous mushrooms fit for consumption.

Before assuming that any wild mushroom is edible, it should be identified. Accurate determination and proper identification of a species is the only safe way to ensure edibility, and the only safeguard against possible accident. Some mushrooms that are edible for most people can cause allergic reactions in some individuals, and old or improperly stored specimens can cause food poisoning. Great care should therefore be taken when eating any fungus for the first time, and only small quantities should be consumed in case of individual allergies. Deadly poisonous mushrooms that are frequently confused with edible mushrooms and responsible for many fatal poisonings include several species of the Amanita genus, in particular, Amanita phalloides, the death cap. It is therefore better to eat only a few, easily recognizable species, than to experiment indiscriminately. Moreover, even species of mushrooms that normally are edible, may be dangerous, as mushrooms growing in polluted locations can accumulate pollutants such as heavy metals.[6]

Mycophagy/maɪˈkɑːfədʒi/, the act of consuming mushrooms, dates back to ancient times. Edible mushroom species have been found in association with 13,000-year-old archaeological sites in Chile, but the first reliable evidence of mushroom consumption dates to several hundred years BC in China. The Chinese value mushrooms for medicinal properties as well as for food. Ancient Romans and Greeks, particularly the upper classes, used mushrooms for culinary purposes.[5]Food tasters were employed by Roman emperors to ensure that mushrooms were safe to eat.[7]

Mushroom cultivation has a long history, with over twenty species commercially cultivated. Mushrooms are cultivated in at least 60 countries[8] with China, the United States, Netherlands, France and Poland being the top five producers in 2000.

A fraction of the many fungi consumed by humans are currently cultivated and sold commercially. Commercial cultivation is important ecologically, as there have been concerns of depletion of larger fungi such as chanterelles in Europe, possibly because the group has grown popular, yet remains a challenge to cultivate.

Some species are difficult to cultivate; others (particularly mycorrhizal species) have not yet been successfully cultivated. Some of these species are harvested from the wild, and can be found in markets. When in season they can be purchased fresh, and many species are sold dried as well. The following species are commonly harvested from the wild:

Boletus edulis or edible Boletus, native to Europe, known in Italian as Fungo Porcino (plural 'porcini') (Pig mushroom), in German as Steinpilz (Stone mushroom), in Russian as "white mushroom", in Albanian as (Wolf mushroom), in French the cèpe and in the UK as the Penny Bun. It also known as the king bolete, and is renowned for its delicious flavor. It is sought after worldwide, and can be found in a variety of culinary dishes.

Cantharellus cibarius (The chanterelle), The yellow chanterelle is one of the best and most easily recognizable mushrooms, and can be found in Asia, Europe, North America and Australia. There are poisonous mushrooms which resemble it, though these can be confidently distinguished if one is familiar with the chanterelle's identifying features.

Grifola frondosa, known in Japan as maitake (also "hen of the woods" or "sheep’s head"); a large, hearty mushroom commonly found on or near stumps and bases of oak trees, and believed to have Macrolepiota procera properties.

Morchella species, (morel family) morels belong to the ascomycete grouping of fungi. They are usually found in open scrub, woodland or open ground in late spring. When collecting this fungus, care must be taken to distinguish it from the poisonous false morels, including Gyromitra esculenta. The Morel must be cooked before eating.

Tuber, species, (the truffle), Truffles have long eluded the modern techniques of domestication known as trufficulture. Although the field of trufficulture has greatly expanded since its inception in 1808, several species still remain uncultivated. Domesticated truffles include

Many wild species are consumed around the world. The species which can be identified "in the field" (without use of special chemistry or a microscope) and therefore safely eaten vary widely from country to country, even from region to region. This list is a sampling of lesser-known species that reported as edible.

Coprinus comatus, the Shaggy mane, Shaggy Inkcap or Lawyer's Wig. Must be cooked as soon as possible after harvesting or the caps will first turn dark and unappetizing, then deliquesce and turn to ink. Not found in markets for this reason.

Amanita muscaria is edible if parboiled to leach out toxins,[10] fresh mushrooms cause vomiting, twitching, drowsiness, and hallucinations due to the presence of muscimol. Although present in A. muscaria, ibotenic acid is not in high enough concentration to produce any physical or psychological effects unless massive amounts are ingested.

Gyromitra esculenta is eaten by some after it has been parboiled, however, mycologists do not recommend it. Raw Gyromitra are toxic due to the presence of gyromitrin, and it is not known whether all of the toxin can be removed by parboiling.

Lactarius spp. Apart from Lactarius deliciosus, which is universally considered edible, other Lactarius spp. that are considered toxic elsewhere in the world are eaten in some Eastern European countries and Russia after pickling or parboiling.[11]

Verpa bohemica is considered choice by some—it even can be found for sale as a "morel"—but cases of toxicity have been reported. Verpas contain toxins similar to gyromitrin[12] and similar precautions apply.

Although cooking (by boiling) lowers mushroom water content only 1%, the contents per 100 grams for several nutrients increase appreciably, especially for dietary minerals (table for boiled mushrooms).

Some wild species are toxic, or at least indigestible, when raw. As a rule all mushroom species should be cooked thoroughly before eating. Many species can be dried and re-hydrated by pouring boiling water over the dried mushrooms and letting them steep for approximately 30 minutes. The soaking liquid can be used for cooking as well, provided that any dirt at the bottom of the container is discarded.

Cell walls of mushrooms contain chitin, which is not easily digestible by humans. Cooking will help break down the chitin making cell contents and nutrients available. High speed blending can have a similar effect, but will not degrade mild toxins and carcinogens which are present in some edible species. Accordingly, cooking mushrooms is the better method of preparing mushrooms for human consumption. [24][25][26][27]

Failure to identify poisonous mushrooms and confusing them with edible ones has resulted in death. [28][29]